Ingredients
Check off ingredients as you go
- 250 g (1¼ cups) dried chickpeas
- 1-2 scallions (spring onions)
- 2 cloves garlic, peeled
- 1/4 bunch fresh parsley
- 1/2 bunch fresh cilantro (coriander)
- 15 g (2 Tbsp) all-purpose flour (plain flour) or breadcrumbs
- 40 ml (scant 3 Tbsp) water
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp baking powder
- 1/2 tsp salt
For frying
- Neutral oil (sunflower)
The day before, soak 250 g of dried chickpeas in cold water (make sure they are well covered, as they will absorb a lot of water).
Making the falafel mixture
The next day, drain the chickpeas and put them in the bowl of a food processor with the baking powder, garlic, scallions, cilantro (leaves and stems) and parsley. Process until the mixture is fairly fine but still slightly grainy. Pour into a large bowl and add the spices: paprika, coriander, cumin, salt, and finally the flour and the water. Mix well so everything holds together, cover with plastic wrap and refrigerate for an hour (or longer).
Shaping and frying the falafel
Lightly wet your hands if needed. Shape into balls the size of a walnut.
Heat the oil in a deep skillet or sauté pan and fry for about 4 minutes on each side; they turn over very easily with tongs. They should be a nice golden to light brown color. Remove from the oil and set on a plate lined with paper towels or in a colander.
Serve with pita bread, hummus, tahini sauce, cabbage salad and eggplant!
If you love vegetarian fritters, you should also enjoy Indian falafel, Masala Vadai, made with red lentils].
Tips and variations
- You can make them ahead (or even freeze them, they come out great); just reheat them in the oven for about ten minutes.
- For a gluten-free version, replace the breadcrumbs with chickpea flour.